Dinner

Lubina a la Sal with Charred Lemon, Saffron Aioli & Charred Spring Vegetables

Name: Lubina a la Sal with Charred Lemon, Saffron Aioli & Charred Spring Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 whole branzino (2 lb), gutted and scaled; 4 cups sea salt; 1 cup egg whites (about 8 large eggs); 3 tbsp Arbequina olive oil; 3 fresh thyme sprigs; 1 tbsp fennel seeds, lightly crushed; Zest of 1 lemon; 1 tbsp water; Pinch of saffron threads (about ¼ tsp); 3 tbsp warm water or light fish stock; 1 large egg yolk (for aioli); 1 tbsp white wine vinegar; 1 tbsp Dijon mustard; ½ cup light olive or grapeseed oil; 2 garlic cloves, minced; 2 fresh piquillo peppers (roasted), halved; 4 baby onions (or shallots), halved lengthwise; 2 young leeks (white and light green parts), halved lengthwise; 1 lemon, halved for charring; 2 tbsp grapeseed oil (for charring vegetables); Maldon sea salt; Cracked black pepper; Fresh flat-leaf parsley for garnish; Microgreens for finishing

A whole Mediterranean branzino encased in a fragrant salt crust (infused with fennel and thyme), baked until the salt forms a golden shell. At table, the crust is cracked open to reveal perfectly steamed, delicate white flesh. Served alongside a saffron-enriched aioli, charred spring vegetables (piquillo peppers, young onions, baby leeks), and halved charred lemons that release bitter-bright juice. A timeless Spanish dish executed with precision and drama.

589cal per serving 48gprotein 12gcarbs 39gfat 20min prep 40min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this